Homemade Smashburgers
Homemade smashburgers right from your own kitchen can exceed any restaurant burger by following a few easy tips and tricks.
Servings: 1
Calories: 794kcal
Equipment
- Burger press
- Metal spatula
- Stainless steel skillets
Ingredients
- 6 ounces 80/20 ground beef
- table salt
- 1 Hamburger bun Martin's Potato Rolls or Brioche preferably.
- 1 tablespoon butter
- 2 slices Mild cheddar cheese
- 3-4 dill pickle chips
- thinly sliced onion
Instructions
- Divide the ground beef into two 3-ounce balls.
- Butter the cut side of the bun and toast facedown until golden brown in a skillet set over medium heat. Then set the buns aside.
- Set two skillets over medium-high heat, or until each skillet temperature reaches 425 degrees. Place one ball of beef in each skillet and press them flat, firmly. Add salt to the patties and let them cook 1-2 minutes or until the tops are turning gray and the edges are brown and crispy.
- Scrape your spatula underneath the patty to free the seared crust from the skillet, then flip and top with cheese. Continue cooking for 30 seconds and remove the patty from the skillet.
- Stack the patties on the bottom bun, top with pickles, sliced onions, and the condiment of your choice. Serve immediately.
Notes
Tip: Placing parchment paper over the balls of beef when smashing will prevent them from sticking to the press.
Optional: For an impressive presentation, flip the top crown upside down in the hot skillet and give it a light sear prior to serving.
Nutrition
Calories: 794kcal | Carbohydrates: 23g | Protein: 42g | Fat: 59g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 3g | Cholesterol: 185mg | Sodium: 808mg | Potassium: 565mg | Fiber: 1g | Sugar: 4g | Vitamin A: 729IU | Vitamin C: 1mg | Calcium: 348mg | Iron: 5mg